The key to a good steak is simple. Start with well aged meat. Look for plenty of marbling (the little white streaks through the meat) as this is where your flavouring is going to come from. Of all the demonstrations I do around the country a perfectly cooked steak is always something people want to see. You can replace the onion mustard seed compote and bleu cheese with the more traditional peppercorn sauce if you prefer but it’s something different for those of you who fancy a change.
Sirloin Steak with Red Onion Mustard Seed Compote, Crozier Bleu Gratin
Ingredients & Method
- 2 Aged Sirloin Steaks
- Rock salt
- 3 red onions
- 2 tbspns mustard seeds
- Dash of Worchester sauce
- 4 tbspn red wine vinegar
- Dash of tobasco
- 2 tbspn Heinz tomato ketchup
- Sauté onions until soft, add remaining ingredients and cook slowly making sure to mix every 3-4 minutes. Season to taste
For the steak
- Set at room temperature for at least 1 hour
- Heat a heavy based frying pan
- Rub rock salt onto the steak on both sides
- Fry on each side turning every 2 minutes until desired temp is reached.
- Rest the steak for approx 2 mins on a plate prior to serving in order to allow juices to settle.
Top with a spoon of the red onion mustard seed compote and a slice of crozier bleu cheese. Place under the grill to melt the cheese and serve.
Small tip. The firmer a steak becomes the more well cooked it is.